Paprika-Salsa mit Verjus in einer Schüssel, umgeben von frischen Paprika, Zwiebeln und Kräutern

LOW HISTAMINE EATING · FOOD CHECK

Peppers, Paprika and Tomatoes with Histamine Intolerance: What Works?

Why ripe bell peppers are usually well tolerated but tomatoes often are not, and what to use instead of tomato sauce, tomato paste and ketchup.

In short: Ripe red, yellow and orange bell peppers are usually considered well tolerated with histamine intolerance. Tomatoes, on the other hand, contain histamine and are also considered a histamine liberator, which is why passata, tomato paste and ketchup are often avoided. A good substitute for tomato sauce is Basic Paprika, a pointed red pepper sauce without tomatoes, lab-tested low in histamine.

Peppers: usually yes

Ripe red, yellow and orange peppers are considered fairly well tolerated. Take care with green peppers and hot varieties.

Tomatoes: rather not

Tomatoes contain histamine and are considered a histamine liberator. Tomato paste, sun-dried tomatoes and ketchup are concentrated.

Peppers Tomatoes Overview The alternative Recipes FAQ

Bell peppers: usually well tolerated

Fresh bell peppers contain hardly any histamine. Ripe red, yellow and orange peppers are considered fairly well tolerated on many tolerance lists and are therefore an important basis of low histamine cooking: raw as a snack, fried, roasted or puréed into a sauce. The leaflets from the Technical University of Munich and Ordensklinikum Linz also list peppers among the well tolerated vegetables.

Many people are more careful with green peppers, which are harvested unripe, and with hot varieties: chilli and hot paprika appear among the foods more often avoided on many lists. Sweet paprika powder made from mild, ripe red peppers, on the other hand, is usually considered well tolerated; smoked paprika less so. If you do not tolerate the skin well, cook the peppers or peel them after roasting.

Tomatoes: why they are often avoided

Tomatoes contain histamine themselves and are also considered a histamine liberator, meaning they release the body’s own histamine. The riper and the more processed they are, the more likely they are to be avoided: passata, tomato paste, sun-dried tomatoes and ketchup are concentrated, and ketchup usually contains vinegar as well.

Peppers, tomatoes and sauces at a glance

FoodAssessmentNote
Red, yellow and orange peppers● usually well toleratedbest fresh and ripe
Green peppers● tolerated differentlyharvested unripe, test carefully
Sweet paprika powder● usually well toleratedmade from mild, ripe red peppers, not hot
Chilli, hot paprika powder● often avoidedcontains capsaicin, which can irritate the mucous membranes
Smoked paprika● rather avoidedsmoked foods appear among the foods more often avoided on many lists
Fresh tomatoes● often avoidedcontain histamine, considered a liberator
Passata, tomato paste, sun-dried tomatoes● often avoidedconcentrated
Ketchup● often avoidedtomato plus vinegar
Basic Paprika● lab-tested low in histaminepointed red peppers, without tomatoes or vinegar
Basic Paprika von Eat Tolerant

The alternative to tomato sauce: Basic Paprika

Basic Paprika by Eat Tolerant is a sauce made from hand-cut pointed red peppers, with mild verjus instead of vinegar. It contains no tomatoes, no vinegar and no citric acid and is lab-tested low in histamine.

  • Amount: 1:1 like passata
  • For: pasta and Bolognese, pizza, soups, bakes, shakshuka
  • Ketchup: With Basic Paprika and verjus you can make low histamine ketchup yourself in a few minutes
Basic Paprika in our shop

More about Eat Tolerant and Basic Asia →

Recipes with Basic Paprika instead of tomatoes

Histaminarme Bolognese mit Basic Paprika
15 minutes Bolognese

mit Verjus und Basic Paprika – histaminarm und glutenfrei Rezept von Jessica @eat_tolerant

Glutenfreie Kartoffel-Pizza mit Kürbis und Basic Paprika statt Tomatensauce
Gluten-free potato pizza with pumpkin and Basic Paprika

Gluten-free pizza with a potato base, Basic Paprika instead of tomato sauce, pumpkin and buffalo[Weiterlesen]

Creamy chicken and pepper skillet with herbs on a white plate
Creamy chicken and pepper skillet

Chicken and peppers in a creamy sauce made with Basic Paprika and cream: a quick[Weiterlesen]

All recipes

Frequently asked questions about peppers, paprika, tomatoes and histamine

Usually yes. Fresh, ripe bell peppers in red, yellow or orange contain hardly any histamine and are considered fairly well tolerated on many tolerance lists. Green, unripe peppers and hot varieties are more often avoided.

Tolerance varies from person to person. Some people react to green, unripe peppers or hot varieties, or do not tolerate the skin well. Try ripe red peppers in small amounts, cooked or peeled, and note how you feel.

Tomatoes contain histamine themselves and are also considered a histamine liberator. The riper and the more processed they are, for example as tomato paste, sun-dried tomatoes or ketchup, the more likely they are to be avoided.

A sauce made from peppers works well. Basic Paprika by Eat Tolerant is a pointed red pepper sauce without tomatoes, with mild verjus instead of vinegar, lab-tested low in histamine and used 1:1 like passata.

Classic ketchup made from tomatoes and vinegar is often avoided with histamine intolerance. An alternative is homemade pepper-based ketchup, for example our recipe for low histamine ketchup with Basic Paprika and verjus.

Yes. Basic Paprika by Eat Tolerant contains no tomatoes, no vinegar and no citric acid and is lab-tested low in histamine. How well you tolerate it still varies from person to person.